Copycat Campbell's Bean and Bacon Soup

It really is "M'm m'm good."

Course Main

Cuisine American

Keyword copycat, soup

Prep Time 14

Cook Time 3 30

Soaking time 12

Servings

Calories 219kcal

Author Inspired by a recipe from CD Kitchen

Ingredients

2 cups dried navy beans
6 strips bacon cooked
3 medium carrots peeled, diced
3 stalks celery diced
1 medium onion diced
½ teaspoon dried thyme
2 cloves garlic minced
4 ounces tomato paste
1 pinch dried red pepper flake
4 cups water
2 cups ham stock see my note
kosher salt
freshly ground black pepper to taste
1 tablespoon white wine vinegar
3 drops liquid smoke or more, to taste

Instructions

Place the beans in a large bowl. Add enough water to cover them by 2". Let them soak overnight.
Drain the beans and place in a large pot or Dutch oven over medium-high heat.
Crumble in the bacon and add the carrots, celery, onion, thyme, garlic, tomato paste, pepper, water and ham stock.
Bring to a boil then reduce heat to a simmer, stirring continuously to dissolve the tomato paste.
Cover and simmer for 3 hours or until the beans are tender. About 30 minutes in, taste the liquid and add salt and pepper to taste.
Ladle out 2 cups of the soup into a bowl and let cool slightly. Transfer to a blender (working in batches if needed) and process until smooth. Pour the pureed soup back into the pot and stir.
Stir in the vinegar and liquid smoke.
Taste and add more salt and pepper as needed.
Serve hot.

Notes

If you don't have ham stock you can make your own or substitute water. To make your own, combine 2 teaspoons of ham base with 2 cups of water in a small sauce pan over medium-high heat. Stir until the ham base dissolves. Use the liquid as a substitute for the ham stock.

Nutrition